Month of November

The last month has brought late birthday cake, and sunny winter walks.  Too much work, and not enough play are pushing me close to burn out, but I am managing with a newly discovered a love of hot yoga, and a few short runs in the cold.

David's cooking has gotten even better - we discovered persimmons (yum!), made fresh pasta, shellfish, sausages, cheese, flan... and I'm sure there are a million other things, it is amazing the food coming out of this tiny apartment kitchen.  :)

I am proud to say that I have finished and mailed all of my Christmas cards!  I think we may forgo a Christmas tree this year, but I am making peppermint bark snowflakes to take into work, and giving my staff movie tickets.  I will probably bake some cookies and I have quite a few jars of jam - that should take care of everyone.  :)

In two weeks I have a major test to take for work which I am not feeling prepared for, but once that is done I should be able to enjoy the last of the year.  Christmas with David, a quick trip to see my parents in Oregon, and then celebrating New Year's and our anniversary.  I can't believe it has been 5 years!

How are you bringing in the new year?  :)

Love care packages!

Doesn't everyone?  :)
My Grandma sent apples, quince, pears and some jam.  I opened and promptly chopped up all of the apples and quince for jelly!  I am going to try this one more time, hopefully I don't mess it up!
Also, I started a tumblr account for my diet/work out tracking!  A couple days in and I am already addicted, I found so many inspiring running blogs to follow!  Here is the link:
http://christyrunning.tumblr.com/
In other news... I'm thinking about registering for the Seattle Rock and Roll Half Marathon in June!  David is not sold on this plan, and we'll see what is happening with the course (changing this year), but it is to benefit the American Cancer Society, and I think I can do it!  I will post for sure if I register!  :)

How do you feel about a 'diet'?

I don't cover my diet or weight loss journey here too much, but my life (and diet) have been changing! I mention this now, because what I do post here (recopies and the like) are bound to experience a makeover as a result. :)
Under my doctors supervision and direction I have been following an anti-inflammatory diet for the last three or four weeks. This means no wheat, animal dairy of any kind, no potatoes, corn, peanuts, tomatoes, oranges or grapefruit, and really trying to eliminate all processes foods from my diet.
I can eat all veggies, fruits, chicken, turkey, eggs, wild game, fish, now shellfish (added back today -woo hoo!), olive oil, nuts, coconut products, quinoa, rice, rye, spelt (also added today) and other non-wheat grains.
What I am finding amazing is just how common corn and potatoes are - they are in everything!!!
But, here we go with the healthy stuff! I am finding that I really like this doctor, and while I'm still getting over my cold, I'm feeling pretty good! Really, growing up in semi-rural Alaska, this is the diet I grew up on, it will be an interesting journey discovering how my body likes the diet as an adult. :)

Quinoa with Shrimp, Carrots and Zucchini
Serves two, or dinner for one with lunch leftovers. :)

2 cups cooked quinoa
10 large pre-cooked shrimp
1/4 medium white onion
10 baby carrots
5 shitaki mushrooms
2 small cloves garlic
1 tbsp olive oil

I have a rice maker, but still don't like to wait for my grains to cook - I make a big batch, and then freeze rice or other grains in two person servings, so I can have dinner done quickly. :)

Heat/cook you quinoa, set aside.
Warn a medium pan, add olive oil, onions, garlic, mushrooms, and carrots and let them sweat at a low to medium temperature releasing the sweetness of onions and carrots, and flavoring the mushrooms and oil.
Once your carrots are cooked to your desired doneness (I like mine still a bit crunchy) add your shrimp and zucchini. Cook for another minute or two just until you shrimp are warmed up - over cooked shrimp are rubbery and over cooked zucchini is mushy, so watch this step closely.
Top your quinoa with shrimp and veggies and enjoy! :)

Out sick

I love the food blogs out there with multiple daily posts, I love the healthy ideas and insight, encouragement for weight loss, fitness, and healthy living. 'Food porn' with a healthy twist? Lol... I'm a fan! (I always laugh at the phrase 'food porn'!)
But yesterday I got a sickness... Well, I guess that isn't entirely true, I've had it since Sunday, but yesterday it became official and I got antibiotics! So this proposed week of food business maybe a bit delayed - I'm sorry!
I hope to be healthy soon!
In the meantime, how are you spending the weekend? (let me live vicariously!) :)

Elliot Bay Book Company and the EBC

Okay, one more post before bed.  :)
If you live in Seattle, I'm sure you know.  Elliot Bay Book Company (aka my most favoritest book store ever) has relocated (closer to my house!).
Within the last week I have visited (ahem) several times.  One time I even brought my own book so I could just hang out.  The thing is, it's Seattle.  It rains here, a lot.  Or at least it has been this year.  We all know what that means right?  Coffee, rain, and the bookstore?  They go hand in hand! 

 

The thing is, this bookstore is just sooooo good!  They always have authors coming in to speak (many of which are free events), they have amazing book recommendations from the employees (I have found many of my most favorite books due to that recommendation wall), and though this is a new location, it still smells like the old one, only this one has the addition of amazing skylights.  Needless to say, it is love.  (I think I need to join one of their book clubs!)

Oh, and the new EBC (Elliot Bay Cafe), they still have my favorite salad:  Arugula, pear, goat cheese, and roasted pine nuts.  I'm listing this as restaurant #4 for the year, because well, I told my boyfriend that if I am ever missing and he can't find me, I am probably here.  :)
'Night all!  :)

Smoothie mix-ins

I'm wondering what you think of Amazing Meal or Amazing Grass?
I keep seeing people in blogland adding this to smoothies; you know toss in a few handfuls of spinach, 1/2 a banana, some fruit, ice, soy milk and Amazing Grass - tada!  they are drinking a VERY green smoothie that everyone seems to love!  What is the scoop?
The ingredients seem okay, nothing too crazy in there, so I wandered over to their website and ordered some samples.  Samples!  What a great idea right? 
Boy am I glad I tried before I went hog wild and bought a tub!  lol... I started the experiment with wheat grass, which prior to this I had never tried before, so maybe it was just the shock of something new?
Let me tell you, wheat grass is not good.  I mean really bad!  lol.....
But that is the only bad thing I have to say.  :)
I have learned that I don't like wheat grass on it's own, but the rest of my sample pack was mighty tasty!  I, like Jamie over at Embracing Balance liked the Original better than any of the flavor varieties (the rest seemed too sweet for me), and I am not quite up to adding in spinach, but the addition did make for a tasty and nutritious smoothie!  :)
What are some of your favorite smoothie additions?

Blueberry welcome muffins

David's parents arrived last night for their annual visit, so I had baked some blueberry muffins, added some fruit and magazines, a few 'hello and welcome!' treats.  :) 
I feel like it is always nice to have a basket of homemade/healthy snacks when you are staying in a hotel on vacation.  How do you wlecome family?


Blueberry Muffins
I' m not sure where I found this recipe, but I use it often.  The muffins come out so large and fluffy you would think they are store bought, but the secret is in the yogurt! 

3 cups flour (I have mixed this, half white and half wheat with good results)
1 TBSP baking soda
1/2 tsp salt

10 TBSP unsalted butter (1 1.4 sticks) softened
1 cup sugar
2 large eggs

1 1/2 cups plain yogurt - I just use whatever I have, plain, vanilla, lemon, blueberry, greek, I have even had to supplement my yogurt with a little lite sour cream - it all works.  :)
1 tsp grated lemon peel
1 1.2 cups blueberries (don't add extra here, your muffins will fall apart!  lol....)
1 TBSP flour if you are using defrosted frozen berries

Pre-heat oven to 375 degrees

Wisk together dry ingredients in a small bowl.

Beat butter sugar and eggs together, one egg at a time.
Add 1/2 of your dry ingredients to your wet, mix.
Add 1/2 of the yogurt, mix.
Mix in the remaining dry mixture, and then then last half of the yogurt. 
Gently fold in your blueberries and lemon zest if using.

Fill a standard 12 muffin tin - it will look full, but trust me, they bake up beautifully!  You can sprinkle a bit of sugar on the tops of the muffins if you are going for that coffee shop experience.  :)
Bake muffins until golden 25-30 minutes.  Let muffins cool in the tin for about 10 minutes before turning them out to cool completely. 

TJ's Fake Fried Rice

After reading TJ's Test Kitchen last night I knew dinner had to be 'fake fried rice'!  I didn't have all of her ingrediants, so I made a few adjustments, but you've got to try this - so easy and SO TASTY!  :)


TJ's Fake Fried Rice
2 cups cooked brown rice
1/2 cup egg beaters (I used one egg)
green onion-diced
1 1/2 cups frozen mixed veggies-defrosted
splash (or two) of soy sauce
1 clove of garlic-pressed
2 teaspoons olive oil
splash (or two) rice vinegar


I didn't have any green onion or frozen veggies, but did have regular onion, baby carrots, some broccoli, and about 10 shittaki mushrooms.  I diced everything very small, sauteed the onions, carrots, and mushrooms until tender, and then proceeded to her directions:

"In a large skillet or wok add oil, garlic-toss in rice and stir to mix & coat rice with oil/garlic. Add veggies (this is where I added the broccoli) and cook until heated through. Make a hole in middle of pan; add egg beaters and scramble until cooked. Stir entire pan, mixing egg into rice. Add soy sauce, rice vinegar, and green onion."

I also added about 10 or so roughly chopped shrimp at the end - we buy the cleaned and pre-cooked frozen variety from Trader Joe's so they are super easy to thaw quickly in a bowl of water, and then toss in your dish of choice.

Yum!  This was an awesome treat, I am excited for lunch leftovers!  :)

Hummus

'Yummy food in my tummy!' Hummus
(Hummus recipe from my boss, crazy title, but you may seriously want to lick the bowl clean.  Just warning you.)  :)
2 cans garbanzo beans, drained and rinsed
2 cloves garlic, crushed
1/4 cup tahini (sesame butter, ask your grocer if you can't find it, sometimes with hummus section, sometimes with peanut butters)
1/4 cup water
1/3 cup freshly squeezed lemon juice
1 Tbsp olive oil
1 tsp salt
1/2 tsp cumin
1/2 tsp cayenne
pinch of ground black pepper

Put all ingredients besides garbanzo beans in your blender or food processor (I used a magic bullet and just mixed in batches).  Blend for 5 seconds.

Add garbanzo beans gradually, blend to desired consistency.

Dream of all of the delicious add ins, olives, red peppers, herbs......
I may never buy hummus again.
:) Happy Wednesday!

Polenta in a crock pot

I may have a minor obsession with recipes.  (This is just a glimpse of the ones I have tried and kept!)

My most recent favorite is (oh so easy) polenta!  :)
Yum!
For David's last birthday, some friends joined us for dinner at Ponti.  We were in great company, sitting outside right on the canal, I had a melt in your mouth apple wood smoked fish dish, and David ordered the lamb.  He still talks about that lamb almost a year later. 
Now I like lamb, their lamb was fantastic, but what I liked even more than the lamb was the polenta under the lamb.  :)

We recently bought a crock pot, and I ran into several recipes which suggested adding polenta into your crock pot while the meat is cooking.  I haven't tried that because I don't really want my polenta to taste like meat, I wanted to duplicate the delicious Ponti experience!  :)

And somehow google always knows exactly what I am looking for.  :)

Polenta in a Crock Pot
Makes 12+ servings

3 cups polenta (I used Red Mill Organic Polenta Corn Grits)
1 tablespoon salt
12 cups water

I have a 3.5 quart crock pot, so I added my water first to see how much would fit (it all fit!), added my polenta, salt, and stirred. 
Heat on high for 1 - 1.5 hours stirring with a whisk every 15 minutes until polenta becomes thick.  (you will know when it is ready, for the first hour the polenta settles back down at the bottom, but after an hour (or so) the polenta will become thick and stay dispersed in the water)
Switch crock pot to low and cook for 4-5 hours.
Keep on warm for up to 10 hours.

I portioned all of my polenta out into 2-3 serving containers and tossed them in the freezer.  When heating up your polenta from the freezer you may need to add a bit more water, and when ready to eat you may want a bit of butter, milk, cheese, salt - whatever you would like (I like mine plain, it is that good!).

Enjoy!

Tasty friday night fishes

What are your feelings on salmon?
After recently spending a small fortune on local fishes, David and I made a plea for my parents to send us a care package.  :)

It is nice to have an inside connection, let me tell you!
Mom, if you are reading, we've.... well, we've almost eaten all of our fishes!  They are so tasty!

I like my salmon baked with a spicy rub.  If you time it just right it is juicy, flaky, and delicious!
...but when I say spicy, I do mean spicy!
Combine any spices you may have, but for three fillets, I typically use:
2 Tbsp Olive oil
1 tsp red pepper flakes
1 tsp chipotle powder
1 tsp blackened seasoning
1 tsp chili seasonings (a mix my Mom made, who knows what's in it!)  :)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Rub all over your fishes and bake at 425 for 15 - 20 minutes until no longer translucent, but still juicy!  :)
This is a really simple and easy recipe, but oh so good!  I always flake up any leftovers and make salmon spread (treat just like tuna!) for lunches over the next few days.

Recipe for a delicious Spring

+

=

 Delicious FUN!  :)

(Interpret as you will, the goal here is to find some child like joy!)  :)

Pssst!  You're wondering about this weekend's baking?  It was lovely, I cut the sugar down and added a handful of flax seeds.  I didn't have any maple syrup and may have tossed in the last of my morning espresso in to compensate, but that is between me and my delicious breakfast bread.  

I drool over almost everything from Joy the Baker, do you love her too?

Next weekend may contain Zucchini Sweet Potato Bread.  With nuts and cranberries?  Oh yes!

Baking in bad weather

Hello!  Happy Friday evening!
The weather has taken a nasty turn and we are hunkered in, I baked some oatmeal (with rhubarb!), we have done the grocery shopping, and I have great plans for artwork/cards this weekend.  Oh!  I also have some more baking plans for the weekend, I'll give you a hint:

How will you be spending the weekend?

Some tasty wheat bread

I feel like a successful bread baker! lol... Yesterday I was hankering for a grilled cheese sandwich (which I never did make), but the only bread we have is rye (which I made for David, but I am not really a fan of rye), so I decided to try my hand at wheat. This is just a basic bread recipe, I have now tried the rye and wheat alterations and can wholeheartedly recommend both!

WHITE BREAD: (Basic Recipe)
Recipe from the Baking911.com website
2-1/2 cups all purpose flour
2 packages instant active dry yeast
1/4 cup sugar
1 Tbsp salt

1 cup water
1 cup milk
1/4 cup vegetable oil

2 eggs, beaten

1. Lightly spoon flour into measuring cup, level off.
2. Combine flour, yeast sugar and salt in a large mixer bowl; blend.
3. In a saucepan, heat the water, milk and oil together until very warm (120 to 130 degrees F).
4. Add eggs and heated mixture to flour mixture.

MIXING
1. Blend at low speed until moistened.
2. Beat 3 minutes at medium speed.
3. With a wooden spoon, stir in an additional 3 to 3-1/2 cups of flour to form a sticky dough.
4. In bowl or on a floured board, gradually work in 1/2 to 1-1/2 cups more flour, kneading or working in with hands until dough is smooth, pliable and no longer sticky (about 5 minutes).

RISING
1. Place dough in a greased bowl; cover with a cloth or loose fit lid.
2. Let rise in a warm place until light and double in size, about 45 minutes.

SHAPING AND BAKING
1. Punch down dough to remove air bubbles; divide dough into two parts.
2. From dough into desired shapes; place in greased pans according to Shaping and Baking directions (follows).
3. Cover, let rise in a warm place until light and doubled in size, about 30 minutes.
4. Bake at 375 degrees F according to shape until loaf sounds hollow when lightly tapped. If loaf becomes too brown, cover with aluminum foil during last 10 minutes of baking.
5. Immediately remove from pans; cool.

WHOLE WHEAT BREAD (Basic Recipe)
1. Follow white bread recipe.
2. After beating with mixer, stir in 3 cups of Whole Wheat flour instead of white flour.
3. Knead in 3/4 to 1-1/4 cups white flour.

MEDIUM RYE BREAD (Basic Recipe)
Follow White Bread recipe. After beating with mixer, stir in 3 cups medium rye flour instead of white flour. Knead in 1-1/4 to 1-3/4 cups white flour (rye flour dough usually remains slightly sticky). Rye dough should not completely double in size. Add 1 Tbsp freshly crushed Caraway Seeds with rye flour.

Also, please note, I did follow Alton Brown's recommendations for rising and punching down (or redistributing the yeast cells). The wheat bread was so light and fluffy! I wish I could send you a piece! :)

A variety of updates, and the introduction of my new boyfriend (Alton Brown!)

I had a 6am shift at work today, and I have to be honest.... I hate getting up at 5 to be to work by 6am. I am by no means a morning person, and have a tendency to forget everything important that I need to do for the day, in favor of coffee and countless other bad choices.

Today though was planned for in advance.
No coffee was had (sticking with one per week even though David just bought a fancy espresso machine!), and I am happy to report, not too many bad decisions were made. lol...
The only questionable decision was the absence of a work out. I skipped lunchtime yoga trying to hunt down a surprise for David which didn't work out after all! Lame, I know!

Oh well, the hunting got me out of the office and walking around town, which was a nice break in my day.

I'm sorry, I am getting distracted from my point here: my love of oats!
I packed oatmeal to take and make at work this morning: oats, flaxseed meal, cinnamon, a couple almonds, raspberries and I later added some almond butter! They were so tasty, and the addition of flaxseed meal (maybe it was the omega-3s?) kept me spunky all day! There was no am grouch!

In other news, look what Alton Brown taught me today!

I applied this rise, punch down, and shaping technique to the rye bread recipe David had been lusting after (a very similar recipe previously provided 8 loaves of flat, thrown away, rock hard, gummy rye bread, so I was a bit frustrated to say the least!). I have to tell you, I am so impressed with the results!

So in honor of my new found bread baking success, Alton Brown has to be added to my list of boyfriends, joining the likes of Bear Grylls (Man vs. Wild), and John Corbett (Northern Exposure and Sex and the City)! lol.... Don't worry, David is well aware of my side love interests! lol....

Update: we tried actually cooking the flaxseed meal with the oatmeal this morning, and it made quite the nasty mess - I am going to take oatmeal to make at work again this morning, but that just means adding boiling water, and maybe microwaving a for a minute or two. For future home use, we will try stirring some flaxseed meal into the oatmeal once it is already cooked.

Thanksgiving

Hello! Happy Thanksgiving!
What are you thankful for in your life? Material things, family, friends, love, or talent?
How often do you sit back and think about how good you have it?
I have this tendency of getting caught up in my frustrations, forgetting to appreciate the good stuff that happens right along with the bad, but I am trying to work on noticing more of the good.

RIGHT NOW I am thankful for: A warm home, happy fish, and my health. My (entertaining, strong, sweet and talented) boyfriend who makes breakfast in bed each morning and the best chai tea, who teases me, pushes me, cheers me on, and is there for me like no other. I am thankful for my family, my relationship with my parents, my friends, and even facebook! lol... In this last year I have reconnected with so many people from my past, and they thankfully have all been really positive reunions. I am thankful that I am learning the strength of my body, losing weight, becoming healthier by the day. I am thankful that I have a job that allows me to have a life outside of work, that I have time to go to the gym, that there are people that 'ooooo' over my painting skills, and that I even have painting skills! lol... I am thankful for time I get to spend in the kitchen, for my new camera, for hand holding, good books, for intangible things like excitement, for friends that travel with me, and for the stamps in my passport!

I am thankful for so much. :)

Our Thanksgiving was spent cleaning (being thankful for our home), and cooking - ham, salad, mashed potatoes and pumpkin souffle!

Easy and Light Pumpkin Souffle
(found on recipezar.com)

3 egg whites
1 (21 ounce) can pumpkin
1/4 cup brown sugar
3 tsp cinnamon
1 tsp nutmeg
1 egg yolk
1/2 cup milk

Preheat oven to 380 degrees

Beat egg whites in a medium bowl until stiff, set aside.
Blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in a large bowl.
Gently fold egg whites into pumpkin mixture, 1/3 at a time.
Pour into 5 small ramekins (I used 4 large) leaving 1/2 inch or more at the top as they will rise. Place cups on a baking tray and put into the oven. Bake for 30 -45 minutes until set - Do not open the oven during this time!

I chose this recipe because of it's low fat/calorie attributes (2.1 g/114 cal per serving), but am happy to report that it was SO TASTY (maybe even better than pumpkin pie?)! The only downfall was that they totally collapsed! lol.... Oh well, we really enjoyed them, in their deflated state they were kind of like a light pumpkin custard - Yummy either way! :)

Turkey Burgers

I am a kitchen mulit-tasker, I love to have several things going at the same time, and Wednesday was no different! Cranberry sauce was bubbling while I threw together the ingredients to make maybe the tastiest turkey burger I have ever had! I found the recipe over at Embracing Balance, and have passed it on to some work friends and my Mom - it is really that good! (Everything is good with cheese right?) :)
Here is the recipe right from the source:

Rachel Ray Turkey Burgers

• 1 lb extra lean ground turkey (or chicken if that's your thing)
• 2-3 green onions, chopped
• 4 oz extra old white cheddar, crumbled (light cheddar does NOT work the same)
• eyeballed handful of grill seasoning (like Montreal Steak Spice)
• 2 tbsp horseradish
• 4 buns
• grainy mustard
• optional: mayo, tomato, lettuce, etc.

Note: these have to be grilled on a Foreman or some such appliance (or in a frying pan) because if you cook them on a regular BBQ type grill, the cheese just drips through the grates and is lost.

• Preheat grill.
• Mix together (with your hands people!) the meat, onions, cheese, seasoning & horseradish. Divide into four even balls and form into patties.
• Grill (3-4 minutes per side).
• The original recipe recommends cranberry sauce and the grainy mustard. We use light mayo and the grainy mustard, and top ours with tomato slices (and lettuce if we have it).

I will be making this again! :) I hope you enjoy it as much as I have!

Cranberry Sauce

Homemade Cranberry Sauce
Simple as can be!

1 bag cranberries
1/2 to 1 cup sugar
peel and juice from one orange
one pinch ground cloves (optional)
1 cup water

Wash cranberries and pick out any brown or shriveled fruits, sticks or leaves.
Bring all ingredients to a gentle boil, reduce heat and let simmer for 10 minutes.
Strain cranberry mixture through a metal colander, use a spoon to squish the fruit against the sides of the colander, extracting as much pulp as possible.
Refrigerate for approximately a week (if it lasts that long!), tasty with Thanksgiving ham, turkey, and on sandwiches! :)

Mini Pumpkins

My friend Beth came this afternoon to whisk me off for some sushi, chat and a delightful pedicure, but I came home in time to bake some mini pumpkins!
Did you know these are edible? I will be honest, I didn't. I buy them for decoration, love their cuteness, and now their tastiness!
I did make some pretty big adjustments to make these pumpkins a bit healthier:

Mini Pumpkin Souffles

2 mini pumpkins
a pinch cinnamon
a pinch nutmeg
2 Tbsp brown sugar (I used 1)
1 cup heavy cream (I used organic 1/2 and 1/2 and could have reduced this to 1/2 cup - my pumpkins were pretty small)
1 egg
2 Tbsp powdered sugar (I didn't use)
1/4 tsp cinnamon
1 Tbsp butter (I didn't use)
1/4 cup chopped pecans
1/2 cup graham cracker crumbs (I used about 1/4 cup of Anne's organic honey bunnies)

I usually just tell you how I made the recipe, but this time I included the original ingredients because if you wanted more of a crumble on top I think adding the butter would be tasty. :)

Chop the tops off of your pumpkins, leaving as much pumpkin as possible. Clean pumpkins with a spoon and place in a baking dish (I used ramekins).
Rub the pumpkin insides with a pinch of cinnamon, a pinch of nutmeg and the brown sugar. Mix together the cream, egg, powdered sugar (if using), and cinnamon. Spoon cream mixture into pumpkins.
Bake at 325 for 50 minutes. Remove from oven.
Mix together the butter (if using) pecans and graham crackers and sprinkle on top of the souffle. Return the pumpkins to the oven and bake 10 more minutes.
After removing the pumpkins from the oven a second time, I decided that they were not brown enough (I had used quite a bit less sugar and had skipped the butter) so I spooned some of my leftover cream mixture on the top and tossed them back in the oven at 350 degrees for another 15 minutes. When I removed them the third time they were perfect! :)

Oh.... and an update on our brining tests - our study results indicated that brining, and length of brining made no difference in meat moisture or taste. Today's turkey was tasty, and more juicy because we removed it from the oven at the correct temp, but I am sad to say none of the flavors from the brine left their traces in the meat!

Turkey Anyone?

We stopped off at Whole Foods on our way home from our Belltown adventures and picked up some groceries (I was out of Almond Butter, which is like $5/$6 at Whole Foods, and $12.95 at QFC). We wandered around, picked up some raspberries, questioned this odd creature (called Buddha's Hand which smelled FANTASTIC, but who knows what to do with it?), some cheddar cheese, a pumpkin spice candle, and some TURKEY LEGS! Yum!
We are making ham for Thanksgiving, but I love turkey too, and after watching a few Thanksgiving specials on the Food Network and PBS we wanted to try brining to see if it made a difference in meat moisture! We are conducting scientific testing here people!

David adapted an Alton Brown brine recipe to the contents of our cupboards and our two turkey legs:

Turkey Brine
1/3 cup salt
1/4 cup brown Sugar
1 veggie bouillon cube
1 cinnamon stick
1 sprig rosemary
2 Tbsp olive oil
2 pinches Italian seasoning
2 cups water
2 trays of ice and cold water to fill your bowl
Bacon (optional!)

Add ingredients to a small sauce pan with 2 cups water and bring to a boil. Remove from heat and let liquid cool to luke warm.
Add ice, water, turkey legs, brine and more water if needed to fill a large bowl. Cover with saran wrap and refrigerate/brine for 3 hours.

We cut one leg in half and wrapped it with BACON! lol.... I figured it needed a little oil, and really, you can't go wrong with bacon! lol...

We roasted our turkey under the broiler for 30 minutes which was a tad bit too long - when I took the turkey out it registered an internal temp of 165 degrees, which is too high according to Alton Brown (yes, I love his nerdiness!).

We added some chipotle to our remaining turkey leg and will let it continue to brine over night. Tomorrow we are going to try roasting the turkey leg in the cast iron pan for 20 minutes, we are aiming for an internal temprature of 151 degrees - letting the turkey rest to reach 165 degrees.

Do you have any special turkey/Thanksgiving recipes?

My Mom gave me some ramekins for my birthday, so I am going to try a pumpkin souffle to go with our Thanksgiving dinner this year - I will keep you posted on our results! :)

Update: I also made some cinnamon bread this evening! Our house smells so tasty! :)